Cheesy Pesto Pinwheels: A Savory Snack for Any Occasion

Cheesy Pesto Pinwheels are a delicious, bite-sized treat that combines the richness of pesto, the sweetness of roasted red peppers, and the savory goodness of Parmesan cheese. Encased in flaky crescent dough, these pinwheels are perfect as an appetizer, party snack, or a fun addition to a family meal. The warm marinara sauce for dipping adds the perfect touch of tangy flavor, making these pinwheels even more irresistible.

If you’re looking for more easy and tasty appetizers, check out these cheesy pinwheel recipes or explore pesto recipes for more inspiration.

Basic Recipe: Ingredients and Instructions

These Cheesy Pesto Pinwheels are quick to make and packed with flavor. Here’s a simple guide to get you started.

Cheesy Pesto Pinwheels

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• Author: Jennifer Mitchell
• Total Time: 25 minutes
• Yield: 12 pinwheels 1x
• Diet: Vegetarian

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Description

These Cheesy Pesto Pinwheels are a delicious and easy-to-make appetizer or snack, combining the richness of pesto with the savory goodness of roasted red peppers and Parmesan cheese, all wrapped in buttery crescent dough. Served with a side of warm marinara sauce for dipping, these pinwheels are perfect for parties, game day, or whenever you’re craving something flavorful and satisfying.

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Ingredients

Scale 1x2x3x

• 1 package refrigerated crescent dough sheet (8 ounces)
• ⅓ cup pesto sauce
• ¼ cup roasted red peppers, drained and chopped
• ¼ cup grated Parmesan cheese
• 1 cup easy marinara sauce, warmed (for dipping)

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Instructions

Preheat the oven:

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

Prepare the dough:

• Unroll the crescent dough sheet onto a clean surface. Press the seams together to create one solid sheet of dough.

Spread the pesto:

• Spread the pesto sauce evenly over the entire surface of the dough, leaving a small border along the edges.

Add the toppings:

• Sprinkle the chopped roasted red peppers and grated Parmesan cheese evenly over the pesto sauce.

Roll the dough:

• Starting from one edge, carefully roll up the dough into a tight log. Make sure the seam is sealed to prevent the filling from spilling out during baking.

Slice the pinwheels:

• Using a sharp knife, slice the rolled dough into about 12 even pinwheels, about 1-inch thick each.

Bake the pinwheels:

• Arrange the pinwheels on the prepared baking sheet. Bake for 12-15 minutes, or until the dough is golden brown and puffed.

Serve:

• Once baked, remove the pinwheels from the oven and let them cool slightly. Serve with warm marinara sauce on the side for dipping.

Notes

• Feel free to add extra ingredients like shredded mozzarella or provolone cheese to make the pinwheels extra cheesy.
• If you prefer a milder flavor, you can use a mild pesto or even a sun-dried tomato pesto.
• For a bit of a kick, you can add a sprinkle of red pepper flakes to the pesto sauce before spreading it on the dough.
• These pinwheels can be made ahead of time, sliced, and stored in the refrigerator before baking.

• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Category: Appetizer, Snack
• Method: Baking
• Cuisine: Italian, American

Nutrition

• Serving Size: 1 pinwheel
• Calories: 110
• Sugar: 1g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 5mg

Keywords: Cheesy Pesto Pinwheels

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Prepare Crescent Dough: Unroll the crescent dough sheet onto the prepared baking sheet. Gently press out any seams to form a smooth, even surface.
3. Spread Pesto: Evenly spread the pesto sauce over the entire surface of the crescent dough sheet, leaving a small border along the edges.
4. Add Red Peppers and Parmesan: Sprinkle the chopped roasted red peppers and grated Parmesan cheese over the pesto sauce, distributing them evenly.
5. Roll Up the Dough: Starting from one edge, carefully roll up the dough sheet tightly to form a log or cylinder.
6. Slice Pinwheels: Using a sharp knife, slice the rolled dough into 1-inch wide pinwheels. Arrange the pinwheels on the baking sheet, spacing them about 1 inch apart.
7. Bake the Pinwheels: Place the pinwheels in the preheated oven and bake for 12-15 minutes, or until they are golden brown and the cheese has melted.
8. Serve and Enjoy: Remove the pinwheels from the oven and let them cool for a minute. Serve with warmed marinara sauce for dipping. Enjoy!

Advanced Techniques

For an even more flavorful Cheesy Pesto Pinwheels experience, here are a few advanced tips and techniques.

Homemade Pesto Sauce

While store-bought pesto works just fine, you can elevate these pinwheels by making your own homemade pesto. Simply blend fresh basil, garlic, Parmesan cheese, pine nuts, and olive oil in a food processor until smooth. Homemade pesto adds a burst of fresh flavor and will take these pinwheels to the next level.

Add Mozzarella for Extra Cheesy Goodness

For extra cheese pull and richness, consider adding shredded mozzarella cheese to the filling. Just sprinkle a generous amount over the pesto before adding the roasted red peppers and Parmesan. The mozzarella will melt beautifully inside the pinwheels, creating a gooey, cheesy center.

Add More Vegetables

If you want to sneak in more veggies, consider adding spinach or sun-dried tomatoes to the filling. You can sauté the spinach briefly to soften it before adding it to the dough, or chop up the sun-dried tomatoes and scatter them alongside the roasted red peppers.

Make Ahead Option

You can make these pinwheels ahead of time! Simply prepare the pinwheels, slice them, and store them in the refrigerator for up to 24 hours before baking. This makes it easy to prep them for a party or family gathering.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

While these Cheesy Pesto Pinwheels are best served fresh, here’s how you can store leftovers and maintain their flavor.

Storing Leftovers

If you have leftover pinwheels, let them cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 5-7 minutes to bring them back to their crispy, flaky texture.

Freezing Pinwheels

You can also freeze the pinwheels before baking. After slicing the dough into pinwheels, arrange them on a baking sheet and freeze them for about 1-2 hours. Once frozen, transfer the pinwheels to a freezer-safe bag or container. To bake from frozen, just add a few extra minutes to the baking time.

Reheating Tips

For the best texture when reheating, avoid using the microwave, as it can make the dough soggy. Instead, reheat the pinwheels in the oven or a toaster oven for the best results.

Dietary Adaptations and Substitutions

These Cheesy Pesto Pinwheels can be easily adapted to meet various dietary preferences.

Gluten-Free Version

To make these pinwheels gluten-free, use gluten-free crescent dough. Many gluten-free options are available in stores, including pre-made dough that will work just as well in this recipe.

Dairy-Free Version

For a dairy-free version, use dairy-free pesto (made without Parmesan or with vegan cheese) and substitute vegan cheese for the grated Parmesan. You can also swap the regular marinara sauce for a dairy-free variety to keep the dish entirely dairy-free.

Vegetarian Version

This recipe is already vegetarian-friendly, but if you want to make it vegan, you can swap the cheese for plant-based alternatives like nutritional yeast or vegan Parmesan. Make sure your pesto is vegan as well, and opt for a vegan marinara sauce.

FAQs About The Recipe

Can I use sun-dried tomatoes instead of roasted red peppers?

Yes! Sun-dried tomatoes will add a slightly tangy, concentrated flavor. Chop them up and sprinkle them over the pesto in place of the roasted red peppers. They’ll give the pinwheels a unique twist.

Can I make the pesto pinwheels without cheese?

While cheese is a key ingredient in this recipe, you can omit it if you prefer. The pesto sauce will still provide a lot of flavor, and the pinwheels will be delicious even without the cheese.

Can I make these pinwheels without marinara sauce?

Yes! If you prefer, you can serve these pinwheels with a different dipping sauce, such as ranch dressing, a garlic butter dip, or a balsamic glaze for added sweetness.

Conclusion & Final Thoughts

Cheesy Pesto Pinwheels are a perfect snack or appetizer, combining the flavors of pesto, roasted red peppers, and Parmesan cheese wrapped in flaky crescent dough. Whether you’re hosting a party or enjoying a cozy night in, these pinwheels are a guaranteed crowd-pleaser. With endless customization options, they can easily fit into various dietary needs and preferences. Try these pinwheels for your next gathering, and watch them disappear in no time!